Ingredients

The following ingredients have 8 Servings
  • 1 box Pillsbury Gluten Free Premium Chocolate Fudge Brownie Mix with Chocolate Chips
  • 2 tablespoons instant espresso powder
  • 1/3 cup oil
  • 3 tablespoons water
  • 1 egg
  • 1 can Pillsbury Creamy Supreme Vanilla Frosting
  • 3 tablespoons dulce de leche syrup

Instruction

  • Set oven to 350 degrees F.
  • Line muffin tin with paper baking cup liners to make 8 regular-size cupcakes.
  • Combine brownie mix, espresso powder, oil, water, and egg in a large bowl. Stir 50 strokes with a spoon.
  • Fill each muffin cup 2/3 full with brownie mix.
  • Bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool the gluten-free chocolate cupcakes in pans 10 minutes. Then transfer cupcakes to a cooling rack to cool for 30 minutes.
  • While the gluten-free chocolate cupcakes are cooking, spoon the frosting into a medium-sized bowl. Add the dulce de leche syrup. Stir with a rubber spatula until the syrup is thoroughly mixed into the frosting.
  • Spoon frosting back into the original container. Place lid back on. Refrigerate until brownie cupcakes have cooled.
  • Transfer the frosting to frosting piping bag fitted with a large star tip. Pipe the frosting in a circular pattern on tops of cupcakes. Or you can frost the gluten-free chocolate cupcakes with an offset spatula instead.
  • Store cupcakes at room temperature or in the refrigerator before serving.